Grandma's *Over-the-Top Slices*

Ingredients for 1 servings:

• 100 g butter
• 320 g sugar
• 4 large eggs
• 60 ml milk
• 150 g flour, smooth
• 1 tsp baking powder
• 150 g almonds, sliced
• 500 ml whipped cream
• 40 g powdered sugar
• 3 packets of vanilla sugar
• 2 packs of cream stiffener
• 2 cups of yogurt, 180g each (coffee yogurt)
• Powdered sugar for dusting

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Beat the room-temperature butter with 120g of sugar for about 5 minutes until fluffy. Separate the eggs, gradually whisking the yolks into the foam, then slowly whisk in the milk. Sift the flour with the baking powder, fold in, and spread the batter onto a baking sheet lined with baking paper. Beat the egg whites until stiff peaks form, gradually add 200g of sugar, and continue whisking the egg whites vigorously. Then spread the beaten egg whites over the batter, sprinkle with flaked almonds, and bake the cake in a preheated oven on the middle rack at 170°C for about 20 minutes. Allow to cool completely on the baking sheet, then remove from the baking sheet, peel off the paper, and cut the cake into two equal pieces. Beat the cream with the icing sugar, vanilla sugar, and cream stabilizer until stiff peaks form. Gradually stir in the yogurt and chill the cream for about 30 minutes. Place one cake half on a cake plate, spread the cream on top, and cover with the second cake half. It’s best to let the cake set in the refrigerator overnight. Dust with powdered sugar and cut into slices.